This fiery yet creamy curry is a perfect example of a thoroughbred Malay dish.
Using a pestle and mortar or blender, grind the shallots, garlic, shrimp paste, chillies, coriander, cumin, desiccated coconut and turmeric to a paste.
Heat the oil in a wok or pan and gently fry this seasoning paste for 3 minutes. Pop in the ginger, lemon grass, lime leaves, coconut milk and seasoning to taste. Bring to the boil, then reduce the heat and cook, stirring for 3-4 minutes.
Add the squid and cook gently for 5 minutes, until the squid is slightly firmer and cooked. The squid needs very little cooking or it can become rubbery.
© 1994 Keith Floyd estate. All rights reserved.